Superfood Recipes: Sweet Potato Hummus

Update: This post originally ran on January 26th, 2014, but we wanted to bring it back as a great springtime recipe!

This post is part of our superfood recipe series from Jill of a Better Happier St. Sebastian.

Sweet Potato Hummus with Almonds + Radicchio

1 3/4 cups chickpeas (1 15 oz can)
1 small sweet potato roasted and peeled, cut into chunks
1/4 cup tahini
1 tbs lemon juice
2 cloves garlic, roughly chopped
1 tbs olive oil + additional for serving
2 tsp cumin
2 tsp ras al hanout*
1/4 cup sliced almonds
1/4 radicchio, chopped

sweet potato hummus

Rinse and drain chickpeas. In a food processor combine chickpeas, tahini, lemon juice, garlic, and olive oil. Process until a rough paste is formed. Add sweet potato, cumin, ras al hanout, and a generous sprinkling of salt and pepper. To serve, top hummus with freshly ground pepper, a touch of olive oil, almonds, and radicchio.

*Ras al Hanout is a Moroccan spice blend that can be made at home or substituted in this recipe by using 1/2 tsp cinnamon, 1/2 tsp coriander, 1/4 tsp tumeric, 1/4 tsp paprika, 1/4 tsp cardamon, 1/4 tsp cayenne pepper.

sweet potato hummus

sweet potato hummus

For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog.


  1. This recipe looks amazing! Does anyone have any suggestions for a substitute for the tahini? I’m allergic to sesame and hummus is the food I miss most.

  2. This looks too yum to be true!!! Ahh, I love flavored hummus (ever tried Trader Joe’s Guacamole Hummus- you should!). I will definitely be trying this, however I might be adding these ingredients minus the chickpeas to some hummus I already got so I don’t waste it. Beautiful photos!


  3. Homemade hummus might be my favorite snack to make. I use avocado, roasted red pepper, edamame….whatever it is I feel like. The hard part was switching from chips to sliced veggies :D

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